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Veg Enchiladas Recipe

Very simple and filling Enchiladas. You are free to choose the fillings as per availability. I have opted out of the Kidney Beans which are staple to a Mexican dish. Its wholesome, protein rich, filling and tangy.

  • Prep time:
  • 41mins
  • cook time:
  • 30mins
  • serves:
  • 4-5

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Vegetarian

Level : Easy

Cuisine : Mexican

Course : Mains

Tags

  • #contest165#proteinrecipe
Ingredients

Ingredients For Veg Enchiladas Recipe

Methods
  • 1. The sauce is the main element of this dish. You can either have a thick sauce or a semi thick sauce as per your choice. I chose the thicker version.
  • 2. Roast the tomatoes on a gas stove to give it a charred and smoky flavor. Peel the tomatoes and put in a blender. Add 2 dried red chillies, some cumin powder, little pinch of red chilli powder and blend in a puree.
  • 3. Take some olive oil in a hot pan. Add some refined flour and cook for 1-2 mins. Add diced garlic. Now put in the blended puree and cook for a couple of minutes.
  • 4. Add Kashmiri Red Chili Powder, Cumin (Jeera) Powder, Oregano, Chili Flakes, Tomato Sauce. Mix Well. Add water to match the consistency of the sauce. Add salt as per taste.
  • 5. To make the tortillas, take some whole wheat flour and knead into a dough. Make tortillas out of this dough.
  • 6. To sauté the vegetables, take some olive oil in a pan. Add chopped Garlic, chopped onions and cook for a while until the onions turn golden brown. Add all the chopped veggies, corn kernels. To this mixture, add some oregano, chilli flakes, salt & pepper, and cumin powder. Mix Well.
  • 7. Take some sautéed veggies and put in the tortillas. Roll the tortillas. Make 5-6 such rolled tortillas.
  • 8. In a pan (in which you can bake), spread the sauce on the base. Put all the rolled tortillas over the base. Now smother the entire pan with the remaining sauce such as to cover the tortillas completely with the sauce. Grate some processed cheese on top of the saucy mixture.
  • 9. Put in a pre-heated oven at 180F for 2-=25 minutes.
  • 10. Once baked, spread some spring onions on top and serve to your guests.
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